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Steamed Fish with Pickled Lemon

Fish and Seafood

Steamed Fish with Pickled Lemon
2 whole pickled lemons (see instruction #1 below)
1 cup coarse non-iodized salt
1 Tablespoon sugar
2 Tablespoons rice wine
1 whole one and a half pound fish; pompano or lemon sole are recommended
4 slices fresh ginger, peeled and cut in thin strips
4 large scallions, one angle-cut into one-inch pieces
6 black mushrooms, soaked twenty minutes, stem removed, then sliced
3 tablespoons thin soy sauce
1/4 cup coriander
1/4 cup corn oil
salt and pepper, to taste
1. To make the pickled lemons, fill a glass jar with the two whole lemons and cover them with salt. Close and set aside for a week, then remove lemons, rinse them thoroughly, when ready to use, slice them and mix with sugar and rice wine and marinate them for ten minutes.
2. Put the three whole scallions on a plate and put the fish on top of them. Put mushroom and lemon slices on the fish along with the marinating sauce.
3. Steam this over boiling water for fifteen minutes. Then remove the fish to a warm serving platter and mix the reserved juices with the soy sauce and pour over the fish.
4. Heat the oil and fry the garlic just until it is fragrant then pour this over the fish, as well. Serve.

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